Caviar d’Aubergines
We learned this one hundred percent Provençal dish from Mr Berard, the charming owner of the neighboring Hotel Berard and the former chef of her restaurant.
Red Mullet “Barabul’ka”
Baba Felya bought red mullet from fishermen on the Novorossiysk quay and fried it in large quantities of sunflower oil. Barabulia was not always available, it was a great success to buy it, an to eat it was a small holiday.
Tomato tart
A quick and easy recipe for shortcrust pastry. You can make it by hand or in a food processor.
How to cook and eat an Artichoke
When you are at the market buying artichokes, choose those in which the petals are still rather closed, not open.
Fried Potatoes
Who doesn’t like fried potatoes or chips? We only ever met one person, and he is Japanese.
Georgian-style Fried Chicken
This is a favourite of Al’ that is prepared only in Cadiere. Why? You will understand by reading the recipe.
Celery Soup
This is a light invigorating soup, the preparation of which takes no more than an hour and does not require any complex ingredients.